Sweet Potato Pudding with Tonya’s Pecan Crisp Cookie Crumbles

This recipe was adapted from my grandmother’s Sweet Potato Pudding recipe featured in Mama Dip’s Kitchen, published by University of North Carolina Press.

Serves 8 to 10


4 cups grated raw, peeled sweet potatoes

1 stick of butter, melted

½ teaspoon ginger

½ teaspoon allspice

3 eggs, beaten

1 cup brown sugar, packed

1 cup dark, Karo syrup

1¼ cups milk

1 6 ounce bag of Tonya’s Pecan Crisp Cookies, crushed

Preheat oven to 350 degrees. Combine the sweet potatoes, butter, spices, eggs, brown sugar, Karo syrup and milk. Stir to mix well. Pour into a greased 1-quart casserole dish and bake for 30 minutes. Then sprinkle Tonya’s Pecan Crisp cookies over the top of the pudding and bake for another 20 minutes. Serve warm.